The
art of choosing pork is to remember that roast pork
is indigestible without its fat, and that crackling
is one of the world's great joys.

The
pig is one of the oldest forms of livestock, having
been domesticated from the wild boar. Prior to the advances
in modern farming techniques in the Twentieth century,
pork in Europe and North America was traditionally an
autumn dish which is why in Western culinary traditions
apples, harvested in late summer and autumn, have been
served with pork. Apple sauce is perhaps one of the
more common side dishes served with roast pork and there
are many recipes which call for the cooking of the pork
in cider.

Pork
is the most widely eaten meat in the world, although
consumption varies widely from place to place. This
is despite religious restrictions on the consumption
of pork. It might surprise you to know that, per head
of population, neither the UK nor the USA are in the
top ten countries consuming pork.

Pork
may be cooked from fresh meat or cured meat, the most
well known of which are ham and bacon. Pork is particularly
common as an ingredient in sausages and many traditional
European sausages are made with pork, including chorizo,
fuet, and salami. Traditionally considered a white meat
pork is actually a red meat although its myoglobin content
(which is responsible for making meat red) is lower
than beef although far higher than the white meat of
chicken chicken. Pork is very high in vitamin B.

Throughout
the Islamic world, as well as in Israel, the consumption
of pork or any products containing pork are strictly
taboo. Pork is one of the best known foods of those
that are forbidden under traditional Jewish dietary
law. The biblical basis for the Jewish prohibition of
pork is in Leviticus which says "Nevertheless these
shall ye not eat of them that chew the cud, or of them
that divide the hoof: as the camel, because he cheweth
the cud, but divideth not the hoof; he is unclean unto
you."

Cooking
Pork

Cooking
pork, like with other meats, is largely determined
by the cut to be cooked. Cuts from the lower leg and
shoulder, where the muscles have the most exercise,
are likely to be tougher and are more suited to long,
slow cooking, whereas cuts from the back tend to be
lean and tender, making them ideal for quick cooking.

Photographs
and descriptions courtesy of

Pork
Tenderloin

Cut
Type:
Roast

Description:

A
very tender cut, the tenderloin is the pork fillet.
This cut is very versatile and can be stuffed,
slow roasted, sliced or diced and is great served
with apples, cider or mushrooms.

Pork
Loin boned and rolled

Cut Type: Roast

Description:

High
class roasting joint. Roast reasonably fast.

Pork
Leg boned and rolled

Cut
Type: Roast

Description:

Easier
to carve than on the bone and the crackling is
just as good.

Pork
Shoulder boned and rolled

Cut
Type: Roast

Description:

Great
crackling, sumptuous hot and divine cut cold for
sarnies or for lunch with pickles and salad.

Pork
Leg

Cut
Type: Roast

Description:

Pork
legs make crackling to die for. Lean meat closer
to the bone.

Pork
Shoulder on the bone

Cut
Type: Roast

Description:

The
pork roasting joint of choice - fatter than the
leg, and much sweeter. Roast slower, fantastic
for crackling.

Pork
Belly

Cut
Type: Roast

Description

This
cut when rolled is great roasted with a fresh,
homemade apple sauce. The rich fat in the belly
keeps the meat tender and juicy making it very
difficult to overcook. If cut into slices it can
either be roasted or grilled.

Pork
Butterfly Steaks

Cut
Type: Steak

Description:

Very
quick to cook, lovely lean meat cut from the loin.
Grill.

Pork
Chump Steaks

Cut Type: Steak

Description:

Boneless
pork steaks, equivalent to the rump steak from
a beef animal. Tender and juicy.

Pork
Chops

Cut
Type: Chops

Description:

Perfect
under the grill for supper. Pare off the rind
to make lovely scratchings

Pork
Spare Ribs

Cut
Type: Chops

Description:

Cut
as a rack of ribs these are fantastic chinese
style or with a barbeque sauce.

Pork
Hocks

Cut
Type: Slow-Cooking

Description:

Cook
slowly, great with wholegrain mustard.

Pork
Trotters

Cut
Type: Slow-Cooking

Description:

For
the more adventurous cook, best cooked slowly.

All
the photographs and descriptions for this page
have been provided by The Well Hung Meat Company
from Devon.

The
Company believes that meat should be produced
using sustainable and organic methods that are
both good for you and good for our environment.
If you would like to order some of their organic
meat visit the web site - www.wellhungmeat.com